Sautéed Spinach with Pine Nuts and Currants

Written by Joey Daoud

On November 13, 2017


Sautéed Spinach with Pine Nuts and Currants

Add a little crunch and sweetness to your spinach with this easy recipe.

  • 4 cups baby spinach (washed)
  • 2 tbsp raw pine nuts (pignoli nuts)
  • 2 tbsp dried currants
  • 1 tbsp coconut oil
  • Sea salt and black pepper to taste
  1. In a large skillet, toast the pine nuts over low heat for approximately 5 minutes, tossing often to prevent burning. Set the toasted pine nuts aside.
  2. Melt the coconut oil in the skillet, add the spinach, sea salt, and black pepper.
  3. Cover for about 2 minutes. Stir the spinach, and cook until it is wilted.
  4. Top with toasted pine nuts and currants.


Sautéed Spinach with Pine Nuts and Currants

Add a little crunch and sweetness to your spinach with this easy recipe.

  • 4 cups baby spinach (washed)
  • 2 tbsp raw pine nuts (pignoli nuts)
  • 2 tbsp dried currants
  • 1 tbsp coconut oil
  • Sea salt and black pepper to taste
  1. In a large skillet, toast the pine nuts over low heat for approximately 5 minutes, tossing often to prevent burning. Set the toasted pine nuts aside.
  2. Melt the coconut oil in the skillet, add the spinach, sea salt, and black pepper.
  3. Cover for about 2 minutes. Stir the spinach, and cook until it is wilted.
  4. Top with toasted pine nuts and currants.

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